Versatile veggie chilli

Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 500 grams sweet potatoes
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin  heaped
  • 1 tsp ground cinnamon
  • 1 onion
  • 2 mixed-colour peppers
  • 2 cloves garlic cloves
  • 1 bunch fresh-coriander
  • 2 chillis fresh
  • 2 tins 400g tins of beans, such as kidney, chickpea, pinto, cannellini
  • 2 tins 400g tomatoes
  • lime or lemon juice, or vinegar 

Instructions
 

  • Preheat the oven to 200˚C.
  • Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
  • Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
  • Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
  • Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
  • Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
  • Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
  • Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
  • Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
  • Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
  • Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
  • Double or triple this recipe if you’ve got the ingredients, portion it up, and freeze for future meals. A fresh tomato salsa or a sprinkling of chopped nuts would finish this dish off nicely.
original recipe